Description
A delicious strawberry rhubarb crumble that combines fresh strawberries and rhubarb with a buttery oat topping.
Ingredients
Scale
- 2 2/3 cups strawberries (sliced)
- 3 cups rhubarb (cut into 1/2″ chunks)
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 tablespoons butter (room temperature)
- 1/2 cup all-purpose flour
- 2/3 cup light brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup old-fashioned rolled oats
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, add the sliced strawberries and diced rhubarb. Sprinkle the brown sugar, sugar, and cornstarch over the top. Add the lemon juice and then toss to evenly coat the strawberries and rhubarb.
- Transfer the fruit mixture to a 9″ x 9″ baking dish, or a 10″ cast iron skillet.
- In the bowl of a stand mixer, add the butter, flour, brown sugar, cinnamon, salt, and oats. Mix on low speed until the mixture forms about 1/2″ chunks.
- Using your fingers, sprinkle the oat topping over the fruit mixture.
- Bake in a preheated oven for 35-45 minutes, or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and serve warm with ice cream or fresh whipped cream. Enjoy!
Notes
- For a twist, you can add nuts to the topping.
- Serve with ice cream or whipped cream for a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg